My mom is an excellent cook, aims to please, and is always ready to whip out something amazing for me from scratch, typically without a recipe.
She made these vegetarian burgers for me for lunch one day when I visited with her in the Czech Republic last summer.
Whenever I’m staying with her, we always have funny conversations about cooking that go like this:
Mom: “What would you like for lunch/dinner?”
Me: “Nothing comes to mind. Anything, really.”
Mom: Eye roll and “You’re not helping!”
We both looked in the refrigerator and zoomed in on a cauliflower head that was at its peak.
I said, “How about something with cauliflower?” and she said, “Yep, you got it.”
Mix these ingredients in a large bowl:
Scoop 1/2 cup of the batter onto a baking sheet & flatten with your hand.
An hour later, we sat down to a delicious meal of flavor-packed patties that she punched up with feta and served over mashed millet.
The recipe—which I had to create and test based on her loose measurements dictated to me after lunch—is quite flexible.
Her version turns out to be gluten-free and paleo, but feel free to use other fresh herbs, different cheese, and even white or corn flours if you’re out of almond.
In the mood for more paleo & GF recipes? Take a look at these:
This versatile bread is pure magic and my staple: Paleo Almond Butter Bread
I put this spicy paste on everything. Try it with the cauliflower burgers: Harissa
Eat more sea vegetables! This salad and with this dressing is golden:
Seaweed-Vegetable Salad With Ginger-Lemon Dressing
Is your mom a very good cook too? Got any favorite cauliflower recipes?
Tell me in the comments.Print
Gluten-free & paleo cauliflower patties, baked in the oven. Eat them with an arugula salad and tangy yogurt.
- 6 cups 2-inch cauliflower florets (about 1 medium-size cauliflower head, trimmed)
- 3 eggs, lightly beaten
- 1 cup almond flour (almond meal)
- ½ cup crumbled feta cheese
- 3 tablespoons finely chopped parsley
- 1 teaspoon salt
- ¼ teaspoon freshly ground black pepper
- 1/8 teaspoon nutmeg
- Bring a large pot of salted water to a boil over high heat. Cook the cauliflower in the pot until tender, about 8-10 minutes.
- Drain in a colander and cool under cold running water, or in an ice bath. Drain well again, shaking out any excess water.
- Mash the cauliflower in a large bowl with a potato masher until about pea-size (don’t puree), yielding about 2 1/2–3 cups.
- Add the eggs, almond flour, feta cheese, parsley, salt, black pepper and nutmeg, and mix. Refrigerate for minimum 30 minutes.
- Preheat the oven to 375 degrees, and line a baking sheet with parchment paper.
- Using ½ cup as a measure, scoop out the batter onto the baking sheet, and press down with your hands to create 1-inch high, round patties. Leave about 1 inch space between patties.
- Bake in the oven for 20 minutes until firm and golden brown, about 40–45 minutes. Remove from the oven and serve hot or at room temperature.
- Store in the fridge for up to 3 days.
- Freeze for up to 2 months
- Serving suggestions: with spicy paleo mayonnaise; with salsa; with mashed potatoes or millet; on a bed of leafy greens; with steamed vegetables